Recipe
Fennel And Sausage Bucatini Recipe
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Lindal34 / All my dishes 1 year, 6 months ago
This is a Rachael Ray recipe that has become a favorite at our house. The combinations in this colorful and very flavorful dish are like nothing else! Delicious.--her recipe--my picture This is one I've never Tweaked!
Prep:15m Cook:15m Servings:6
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 Lindal34 |
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Fans
Ingredients
- 3/4 Pound Bucatini (hollow Fat Spaghetti)
- Salt
- 3 Tablespoons Extra Virgin Olive Oil, divided
- 1 Pound Bulk Sweet Italian Sausage
- 4 Cloves Garlic, thinly sliced
- 1 Bulb Fennel
- Trimmed, Quartered and Core Cut Away, Very Thinly Sliced
- 1 Small Yellow Onion, very thinly sliced
- 2 Cubanelle (or Bell Peppers if Cubanelle aren't available,)Seeded, very Thinly sliced
- Pepper and Salt
- 1 Cup Dry White Wine or Stock
- 1 28 Oz Can Crushed Italian or Fire Roasted Diced Tomatoes (or regular diced tomatoes but the Fire Roasted are wonderful)
- 1/2 Cup Grated Grated Parmigiano Reggiano Cheese
- Plus Some to Pass at the Table
- 1 Cup Basil Leaves (about 20), shredded
- Crusty Bread for Mopping
Directions
- Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.
- While water comes to boil and pasta cooks, make the sauce.
- Heat a large, deep nonstick skillet over medium high heat. Add about 1 Tablespoon Extra Virgin Olive oil
- Add sausage to the skillet and break up the sausage into small bits.
- Brown sausage all over then transfer to a paper towel lined plate.
- Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers.
- Season the vegetables with salt and pepper
- Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown – reduce heat a bit if they begin to.
- Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
- Drain the pasta very well and add to the sauce
- Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with sauce to combine.
- Transfer pasta to a large shallow platter and cover with the pasta with basil leaves
- Serve with extra cheese and pass crusty bread at the table to mop up the plates.
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rosemaryblue 1 year, 6 months ago said:
I love all those flavors too! Sounds wonderful.
patskitchen 1 year, 6 months ago said:
Looks good, sounds good and fast, too?
jenniferbyrdez 1 year, 6 months ago said:
Very nice.